A Well Satisfied Brunch at Cafe 1771

10:26:00 PM Larisse Espinueva 2 Comments



At last! After almost a year of drooling on the photos I see on my sister’s laptop (she makes all the menus and posters of Chateau group of restaurants), she has decided to take me there. Of course, it was my treat. I owe her a lifetime or at least a hundred good meals from fancy restaurants in exchange for the logo and website she made for the business. It’s a great deal, if you ask me. I get to take mouth-watering photos and blog about them too! I don’t mind paying if they are exceptionally delicious.

I praise restaurants that serve me exactly what I see on the menu. Café 1771 most definitely did that!

We ordered Raclette (P350.00), melted Swiss Raclette cheese served with slices of toasted baguette, baked baby potatoes, pickled shallots and gherkin, for our appetizer.



I am a big cheese person. This is no doubt supercalifragilisticexpialidocious-ly tasty! The texture of bread and potatoes, sourness of the pickled veggies marries well with the cheese! 

Main Course…
I got their specialty, Eggs Benedict (P450.00). Smoked salmon and two poached organic eggs sitting on a whole-wheat slice of toasted bread boat with a generous amount of hollandaise sauce plus mixed greens drizzled with vinaigrette on the side.



My tastes buds had an orgasm. Oh wait, that sounds wrong and yet it’s the perfect way to describe it! The hollandaise might be too overwhelming because the bread boat almost floated! Maybe the chef was feeling extra-kind or maybe someone bumped into him while pouring it over. The salad pairs with the eggs very well. It prevents the diner from getting too tired from the richness of it.

Justine, my sister, the newly converted vegetarian, ordered the Homemade Ravioli (P480.00). Filled with button mushrooms and ricotta cheese, tossed in extra virgin olive oil and herbs.


We exchanged plates nearing the end of our meal. I tried it, and hmm… It was good but nothing too special.

For dessert… Drum roll pleeeaaasee! We couldn’t decide which one to pick. I wasn’t in the chocolate-y mood that day and neither was my sister. They all look so beautiful. Artwork on a plate! We ended up getting the… Drum roll again pleeaaase! … EVASION!
Yeah that is what it’s called, Evasion. A blend of cream cheese mousse with fresh strawberries and crispy feuillentine.
The name described itself. I felt the need of evading everything around me. I just wanted to be in that moment, placing each component in my spoon as it enters my mouth. My my, it was heavenly. The creaminess of the cheese, tartness of the strawberries and the faint bitterness of the chocolate danced around my tongue pressing against the roof of my mouth.



Shit just got deep. Lol. 

My sister's proud packaging design sitting pretty on the display counter






I cannot wait to go back and try everything else on the menu!

Perfect ambiance, fancy interior, and flawless service!

Café 1771
El Pueblo, Ortigas


2 comments :

A Cookie Craving: Starbucks’ Dark Chocolate Macadamia Nut Cookie

8:49:00 PM Larisse Espinueva 0 Comments



Close friends and family know this very well… I cannot make good chocolate chip cookies. Believe me, I have tried. From super chewy sticky to pancake flat and burnt chocolate chips. I have given up on this a long time ago. Ask me to make anything else just not choco chip cookies please.

As a child up to the present, I have always been a milk-and-cookies girl. I can have this any time of the day! Chewy Chips Ahoy and Soft Batch (no luck trying to recreate these too) are my favorite supermarket cookies. I’m not a fan of crisp and hard ones, they don’t absorb well dipped into milk.

Just recently, I discovered the Dark Chocolate Macadamia Nut Cookie from Starbucks. It isn’t hard or extremely chewy; just the right kind of texture. You can have it warmed, which is what I prefer. The dark chocolate chunks complement the slight sweetness of the cookie. The macadamia nuts complete this. It adds that “bite,” making this cookie very interesting to eat… and quick to finish.

0 comments :

Never Trust a Skinny Chef

8:25:00 PM Larisse Espinueva 1 Comments

WHY NOT? Every time people discover that I am a pastry chef, they ALWAYS ask, “Why don’t you get fat?” or “Good thing you’re still in shape with everything that you bake.” It’s quite sad because it has been put into people’s minds that whenever they come across chefs they would somehow expect or picture them to be a bit overweight.

Through my work experience and with everyone I have met with a similar career as I do, only a few are actually overweight. Most of them are perfectly fit and weigh normal. Work in the kitchen is both physically and mentally challenging. We multitask, prepare, cook, think of the next dish, stand and walk around almost 10 hours a day. Now that to me, already sounds like a work out.

As a small business owner of the present, I entertain clients, plan, cost, shop, bake, decorate, cleanup, and deliver. There’s people skills, organizing, math, baking skills, and a huge chunk of creativity involved. And let me tell you, planning stage is the hardest. Creativity and math is the perfect combination for a headache. It’s a daily exercise for the mind and body.

I am fascinated of how different ingredients come together in one plate developing into an explosion of delicious in your taste buds. I do not eat just to simply satisfy hunger. I eat slow because I know how to appreciate and savor the flavors of each element. I eat because I enjoy it.

It is necessary that every chef should taste everything they cook before they serve no matter how long they have been making it. The reason behind that is to make sure that the quality is maintained. Why are some chefs skinny? Simple, self-control and enthusiasm.

Here are my “secrets” on how I stay in shape:
 1. Know what you eat. 
 Take time reading the menu. See what ingredients are used and how they’re cooked.

 2. Chew slowly. 
 Help your stomach digest. Practicing this helps prevent getting indigestion and a heart burn.

 3. Less rice more viands. 
 I am not a rice person. I can finish one cup if I’m hungry but I usually eat only half.

 4. Add fiber to your breakfast. 
 Oatmeal and cereals are my favorite breakfast items. I am lactose intolerant in the morning (I don’t know how that’s possible). Drinking milk helps me do the number two after breakfast.

 5. Exercise 
 I try to jog and do other sports whenever I can. My work can already tire me a lot. A hot oven and moving around the kitchen is already a day at the gym and a trip to the sauna room.

 6. My fast metabolism. 
 I eat 3-4 times a day at most with snacks in between. I do not eat huge portions that will make me feel very full every time. I think that’s the reason why I get hungry faster than others.

 7. Eat only until you are satisfied. 
 I hate feeling bloated. Especially when you can still feel the food coming back up on your throat.

 8. Veggie Dishes 
 I love playing with vegetable dishes. I cook mushroom eggplant balls, fresh tomato sauces, eggplant parmigiana, buttered veggies, vegetable spring rolls, etc. Those are already main meals that contain lots of fiber and nutrients.

 9. Seafood and Chicken 
 I find these more appealing than red meat especially when it comes to marinating them. The different flavors and seasonings come out more. They taste fresh and feel light.

 10. Avoid soft drinks 
 This is a no brainer.

 11. Room Temperature Water 
 I am not a hundred percent confident that this helps in losing weight. As a sore throat prone person, I have learned to like drinking room temperature water. Many articles say that cold water solidifies the fat while we’re eating. There’s also one that says cold water can lead to cancer or affect the lining of the stomach. Others say that it does not matter whether if it’s hot or cold. Another suggests that cold water is better especially after a work out because it cools down the body temperature. Bottom line: Water is water, there are no calories or fat in it.

 12. Fruits 
 This is what I try to eat more than pastries. Bananas, mangoes, apples, strawberries, kiwis, papayas and grapes are my favorite. I have a bad habit of frequently craving for dessert after every meal or hunting one down in the fridge for a midnight snack.

 The fact is chefs love to eat but we do not eat every chance we get. Our passion is to cook and cater to the people; not eat everything we make.

 Eat intelligently.

1 comments :

Baked Cream Dory

8:10:00 PM Larisse Espinueva 0 Comments



3 pcs. Dory Fillets, washed and dried with paper towels
1 medium-sized onion, chopped
5 cloves garlic, minced
1  medium-sized red/green bell pepper, chopped
1 tablespoon chopped capers, minced
1 medium-sized tomato, chopped
4-5 tablespoons mayonnaise
about 1/2 cup cheddar  and parmesan cheese, grated
a pinch (or more) chili powder
salt
pepper

 *for a crunchy top, you can add Panko (Japanese) breadcrumbs to the grated cheese

1. Saute, onion, garlic, bell pepper, capers, tomato. Set aside.
2. In a baking dish, position your fishies. Sprinkle with a little salt (cream dory can get very salty even with just the normal amount of salt you usually put; keep in mind that we’ll be adding cheese, mayo and other tasty veggies to it) and  add your desired amount of pepper and chili powder.
3. Spread mayo on the fish and add the sautéed veggies and cheese.
4. Bake at 350F for at least 40 mins. Baking time will always depend on how thick the fillets are.

0 comments :

The Chon Chon Chicken...

8:06:00 PM Larisse Espinueva 0 Comments


Hahaha! Or maybe “Charlie Chon” or “Manang Charlie Chon Chicken.” Whatever. Most of you have already tried the famous Bon Chon Chicken, Charlie Chicken, and Manang’s. Personally, the best one I’ve had is from Charlie’s. Bon Chon has a really tasty outside but lacks flavor on the inside. Manang’s is too strong on the outside but also has taste in the inside making it too “malinamnam” (an exaggerated filipino word for tasty) and overwhelming. Charlie’s is somehow just right, tasty in and out. Though they all have the same crispy saucy skin.
Today, it was my turn to cook dinner. I usually make the soy sauce, calamansi/lemon (whichever’s available in our fridge), rosemary, garlic, olive oil, and of course the S&P mixture and massage it one the chicken. This works really well on a pan-grilled chicken breast. The trick is to make slits on the breasts and spoon the left-over marinade over them while cooking. For a change, I thought of a marinate that included vinegar and garlic. Looked through some recipes online since I wasn’t sure if the vinegar, garlic, and S&P mixture would be enough. Finally got some inspiration and came up with this recipe. It’s similar to the one I found I only substituted some ingredients and changed some measurements.


Soy Garlic Honey Chicken
1 whole regular-sized chicken with slits, cut into half (Why? I believe it cooks faster, absorbs more flavor and cooks more even)
3/4 of a 1/4 measuring cup soy sauce (original recipe called for 1/4, figured it might be to salty)
2 tbsp distilled white vinegar
3 tbsp Honey
2-3 tbsp Butter (original recipe called for vegetable oil..  The chicken already has it’s natural oil. Butter!! Butter!! Butter!!)
Half a garlic (around 5 cloves), minced (original recipe called for garlic powder.. why dooo thiiiis, woman??? Fresh garlic is always better.)
1 1/2 tsp Ginger powder ( I used the ginger powder because I wanted the ginger flavor to spread evenly)
2 pinches of Salt and Lotsaaa Pepper! (4 pinches will do add more if you want)
*For a bigger chicken, I guess you’d have to increase the quantities as well.

1. Put everything into the chicken and give it a deep tissue massage.
2. Marinate for at least 2 hours before cooking. I’ve only done an hour, and it was already very very tasty. Maybe another hour would be so much better.
3. Roast at 350F for around 45-60 minutes. The cooking time really depends on how big your bird is. I used the turbo broiler. You can also grill this or pan-fry while spooning the marinate on top.

Tips: Start cooking on 300F boney side up so that the marinate would then evaporate into the slits you made on the chicken. After around 20 minutes, turn up the heat to 350. This time, turn over the chicken, skin side up and continue cooking for another 30-40 mins.
Surprisingly, It tasted like the soy garlic flavor inside and out of the combined restaurants mentioned above. It’s a roasted version of it with a delicious instant sauce from the marinate. Try and see for yourself. If honey is not a regular ingredient to your pantry. GO AND GET SOME PLEASE! I swear, this one is worth a try. 

0 comments :

How to Make: Rainbow Swirl Lollipop Fondant Decor

1:07:00 PM Larisse Espinueva 0 Comments


Last week, I had to make a topsy turvy candyland cake for the very first time!! I did not take photos of how I made the topsy turvy cake because I’m still not very good at it.
I found a tutorial on a Rainbow Lollipop Polymer Clay tutorial on Youtube. So I figured it would most definitely work with marshmallow fondant too.
Tools Needed:
Your Hands
Pairing knife
Lollipop sticks (I find these better to use than cookie sticks because it has a tiny hole/hollow center. The fondant would also go inside it and will prevent it from slipping on the stick)
Small paintbrush
Small container with small amount of water

Ingredients:

- Marshmallow Fondant of Different Colors (Mix each color with a a pinch of tylose powder. I add tylose powder when the weather is cold and moist, it hardens and dries faster. It also prevents it from softening ones exposed to room temp.)
- White Marshmallow Fondant (mixed with tylose powder too)

Step 1. Roll all the colors into balls


Step 2. Roll them out into strips


Step 3. Roll out a white piece of thick fondant. Stick the strips into the white fondant.

Step 4. Roll! You can cut the rolled piece in half so that you can easily make it longer later on.

Step 5. Roll to make it longer. Hold one end with your left hand then roll upwards with your right to get the swirl. Roll them with both hands evenly.

Step 6. Cut one end diagonally following the color of the swirl.

Step 7. Brush one side of the rainbow strip lightly with water. Roll inward to make the lollipop.

Step 8. Stop rolling when you have your desired size. Do not make really large ones, the lollipop sticks might not hold the weight. Cut diagonally and brush the end lightly with water. Stick to end your lollipop. Insert the lollipop sticks where you ended.


Step 9. Place the lollipop between your pointer finger and your thumb. Clench your to fingers a bit to seal the whole lollipop into place.


Note:
Make sure that your fondant isn’t to dry or knead them with a bit of shortening to make it softer and more elastic. Work fast! As you can see this first one that I made, had tiny cracks in between colors.
Just incase you didn’t like my tutorial. HAHA! Here’s the video I was talking about:
http://www.youtube.com/watch?v=2RVA9mi9Oc0 
All of the decor I made for this cake. Notice the mini marshmallows made out of marshmallow fondant!! Haaah!!

I placed them on a corrugated cake board with non-stick parchment paper. I let them dry 1-2 nights in an airconditioned room depending on the thickness of your decors.
Tips for drying out your decor:
1. Make sure that you have turned off the airconditioner for at least an hour or two before taking them out to a non-airconditioned room temperature area. Condensation will occur and will soften/moisten your decor. If this happens, blow dry with a clean hair dryer at least a foot away from the decor and place them back inside an airconditioned room.
2. Do not place your decor on metal trays. The trays also get cold and can also soften/moisten your decors right after switching off the airconditioner.


The finished cake:



0 comments :

A Must Try!!!

10:53:00 PM Larisse Espinueva 0 Comments


Not really. I’m being very sarcastic about this Pistachio French Macaron my sister bought from Bon Appetea. She wasn’t sure if it really tasted awful so, she let me have a bite of the unfinished one.

Details! Hmm. Where do I even start? The whole macaron did not taste like it had almond powder, one of the main ingredient aside from the egg whites. It’s just too sweet and tasted like too much bad artificial food coloring. No pistachio taste whatsoever. Most horrible part was the buttercream.. bad sweet sweet shortening taste.
I’m aware that macarons made in our country are sweeter. That’s because our climate is very humid. it needs more sugar for it to rise nicely. Real French Macarons (according to our pastry chef instructor who studied in France) taste less sweet and so much better than the ones we have here. One of the good macarons I have tried are from Bizu. Still sweet, but delicious. My favorite would have to be the Valrhona chocolate flavor.
Macarons are a trend right now. I get it… but if it was this bad, just come up with something else or at least try to improve it and compare with other macarons available in the market.
>:(

0 comments :

Ramen X? Ramen Why...

6:40:00 PM Larisse Espinueva 0 Comments


Every week I set a certain day to shop for my ingredients and baking supplies, go to the bank, etc.. It takes me about half a day to complete my errands. I have recently discovered that my ingredients were a bit cheaper in METRO Gaisano Supermarket in Alabang. Amazingly, that new mall is connected to my all-time-favorite mall, Alabang Town Center. They have a new wings too!

I found this Japanese restaurant on the top floor of the new wing called, Ramen X. The display photo menus outside showed really delicious and inviting prices. The interior looked nice too! After a long stare at the menu, I was decided on getting the breaded Japanese hotdog (T-dog) and the yogurt soda. I’m aware that it is a ramen place but it was a hot day. Unfortunately….

This is what I got.  The one in the menu had a much thicker and browner breading. It was not crispy as I expected too. The oatmeal bun wasn’t hot either. On the bright side, the hotdog tasted great together with the Japanese mayo and Tonkatsu sauce! Reminded me of Smokey’s hotdog. For the yogurt soda, it was interesting. My aunt got the ramen. Had a taste of it.. but then it kinda lacked flavor. Hmmm.
I saw great reviews from other branches. Might this be because it just opened? I do hope they improve the breading of the T-dog.

Hopefully, their other dishes tastes better. I’m willing to give it another try if a friend insists on eating there other than that, maybe not.

0 comments :

Chocolate for Breakfast Anyone?

6:30:00 PM Larisse Espinueva 0 Comments



Champorado
– is a sweet chocolate rice porridge paired with dried salty fried fish or Tuyo. It’s a very popular breakfast dish here in the Philippines.
Tableya Chocolate is usually used for this dish. Antonio Pueo is on of the well-known brands in the market. Tableyas from Alfonso, Cavite and Batangas are also very good.
EASY CHAMPORADO!
2 cups of rice
2-3 pcs. of Tableya Chocolate
at least 2 cups of Water

To taste: 

Milk
Sugar

Toppings:

Tuyo

Procedure: 

1. In a small pot with water, dissolve the tableya.
2. Once dissolved, add the rice. Bring to a boil, then simmer until it thickens. Stir once in awhile.
3. While simmering, start frying the Tuyo.
4. Serve hot, add milk and sugar to taste.

0 comments :

Just Incase You Were Randomly Wondering...

6:22:00 PM Larisse Espinueva 0 Comments





This is what a frozen egg looks like. I hate it when this happens. Our refrigerator creates ice on its walls. As long as the shell didn’t crack, it is still good to use for baking. These aren’t ideal for sunny side ups or poaching anymore because the yolks are somehow gummy already.

Tip:
Ever had a cake recipe that only called for egg yolks and not the whites?  Don’t throw them out and freeze them instead!
In a container gently mix the egg whites (make sure not to create and incorporate so much air in it) and place them in a sealed airtight container. I use FreezerMates from Tupperware. They store incredibly well and can last up to 1-3 months. Just make sure to smell them before use. Also, Never place them near raw meat especially if they were newly bought and have not yet been frozen (The bacteria is not yet in some state of suspended animation. Therefore, they can still creep up and contaminate other stuff in your freezer). These whites are great for making macarons, meringues, pavlovas, etc. Through hotel work experience, it’s better to use 1-5 day old egg whites for macarons.

0 comments :

Orange Chicken

6:14:00 PM Larisse Espinueva 0 Comments



Marinate:
Olive oil
Garlic, minced
Salt
Pepper
Orange Juice (Freshly Squeezed)
Ginger, minced
Chili Powder
Lemon Grass
Chicken Pieces (Thigh and Leg part)
Orange Sauce:
Orange Juice (Freshly Squeezed)
Sugar
Water
1. Marinade the chicken pieces for an hour or two.
2. Place them on a bed of lemon grass.
3. Roast chicken at 350 F for at least 45 minutes. (Ovens have different hot and warm spots. Temp and time may vary)
Orange Sauce:
1. Combine water, orange juice, and sugar. I use the ratio of 1 part sugar, 1 part orange juice, 2 parts sugar. Bring to a boil, simmer until it thickens just a bit thicker than sugar syrup.

0 comments :

Pork and Apple Cakes with Sour Cream Sauce

5:44:00 PM Larisse Espinueva 0 Comments



Ingredients:
Ground Lean Pork (Washed and Drained)
Potatoes (Mashed)
Apples (cut into small cubes)
Red Bell Pepper, minced
Garlic, minced
Onions, minced
Salt
Pepper
Paprika
Breading:
Flour
Egg
Breadcrumbs

Sauce:

Sour cream
Green Onions (chopped)

1. Combine all ingredients together except for the breading mixture.
2. Form into at least 2inch dm balls.
3. Coat with flour, dip in egg, coat with breadcrumbs.
4. Heat oil in a pan. Shallow fry.
For the Sauce: Add chopped green onions to the sour cream. Mix.

0 comments :

How To Make: Instant Mash Potatoes without the Instant Taste!

5:36:00 PM Larisse Espinueva 0 Comments


I do not exactly know why we have/why my grandmother buys instant mashed potatoes. It doesn't even taste good. I was planning to make some for tonight but then, we only had three potatoes left in the fridge. Oh yeah, potatoes/any root crop should NOT be placed in the fridge. Instead they should be placed in a dark dry place at room temp. Especially the potatoes, it will develop those nasty poisonous green spots called solanine due to light exposure. My grandma has her ways that I cannot change anymore. 

Anyway, here’s how:

1. Follow the instructions of the instant mashed potatoes..
2. Wash potatoes thoroughly. Boil potatoes. Coarsely mash them with skin. Season with Salt and Pepper.
3. Once you’ve made your instant mashed potatoes add more milk and butter.
4. Mix in some sour cream and the REAL mashed potatoes!
5. Season with Salt and Pepper
6. Before serving, finish off with more butter!

The milk and butter takes out some of the grittiness and the chemically processed potato taste.. Oh you know what I mean! And, the best part is, it makes it creamier!!

0 comments :

A Treat from Toast Box

5:09:00 PM Larisse Espinueva 0 Comments


Right after sending our angry letter to ToastBox (I don’t think I would want mention why just because the general manager was nice to us and they have already made solutions to their egg mishap), they have decided to give us a P1000 gift certificate and give us our money back! We decide to use it a few weeks after the incident and went to a different branch of course. I ordered the “Nasi Lemak” and Barley Drink. Nasi Lemak dish includes a rice soaked in coconut cream right before steaming, a side of Dilis mixed with roasted peanuts and a slightly spicy sauce, a sunny side up egg, slices of cucumber, and accompanied with a tasty fried chicken seasoned with a bit of turmeric if I’m not mistaken. Two thumbs up! 

0 comments :

Roasted Chicken Sandwich with Scrambled Eggs and Pan-Grilled Tomatoes

5:08:00 PM Larisse Espinueva 1 Comments


Chicken Spread:
Left-over shredded roasted chicken meat
Onions, minced
Celery, diced
Fuji Apples, diced
Green Onions, chopped
Mayo
1. Saute onions and celery in olive oil.
2. In a bowl, mix all ingredients together. Season with salt and pepper
Assemble your Sandwich:
1. Get some slices of bread (Always remember that wheat bread is better!). Spread a thin coat of butter.
2. Add slices of cheese and chicken spread. You can also add a quick drizzle of French vinaigrette, feta cheese and/or olive oil for a more “gourmet” taste of your sandwich
3. Heat your sandwich in a panini grill press or toaster.
Scrambled Eggs:
1. Beat eggs with a whisk. Add milk salt and pepper..The secret to fluffy eggs are to incorporate as much air as possible by whisking.
2. Melt some butter in a non stick pan, then scramble away!
Pan Grilled  Tomatoes:
1. Heat up a nonstick pan. Place your sliced tomatoes until grill marks appear. This should not take so long otherwise your tomatoes will simmer in it’s own juices and become soggy that’s why it’s best to have a hotter pan.

Nothing fancy here, just some comfort food good for breakfast!

1 comments :

French Toast with Apples

5:06:00 PM Larisse Espinueva 0 Comments



Ingredients:
4 slices of white bread
2 Eggs
1 cup  of milk (you can always add more)
2-3 tablespoons of brown sugar
1 teaspoon of Cinnamon
a big pinch of Nutmeg
In a bowl, mix these two together:
2 table spoons of brown sugar
3-4 table spoons of grated Parmesan Cheese
Butter
1 medium-sized Fuji Apple
Cream (All purpose or Whipping cream)
Procedure:
1. In a bowl (big enough for bread dipping), whisk the eggs, milk, brown sugar, cinnamon and nutmeg.
2. Dip your bread on both sides. Heat a non stick pan, swirl a bit of butter right before frying your french toast.
3. When hot enough/when the butter is melted, set your stove on low heat. Fry your french toast.
4. Before/during frying sprinkle the parmesan cheese-brown sugar mixture onto each slice of bread on both sides.
5. Take it off the heat when browned enough.
For the Apples:
1. You can have these warmed and tossed with more Parmesan cheese by heating again your non-stick pan and sautéing it a bit without any oil/fat.
Finish off with cream on the apples.

0 comments :

How to Make Easy Mini Gold Flowers

4:30:00 PM Larisse Espinueva 0 Comments


I learned how to make these on a video tutorial by Cakincrazy on Youtube. Unfortunately, they have removed the video already.


Tip: For gold-colored flowers or anything that you'll be painting gold, start off with an ivory colored fondant. It will be a lot easier to paint them. I used Americolor Ivory gel paste coloring.

Step 1: Make sure that you have a soft/moldable fondant (I use homemade marshmallow fondant). If it hardens/tough to knead.. place it in the microwave for a few seconds depending on the size. The smaller it is, the fewer seconds it needs. This will also depend on your microwave.

Step 2: Cut a piece and roll it up to the size/thickness of a thin person’s finger. Around 1-1.5 cm in diameter, I guess.. This will depend on how big or small you want these to be.
Step 3: With a rolling pin, roll it to make it longer not wider/ roll it vertically? Does that make sense? Well, you can just see it from there.

 Step 4: With a small offset spatula (for bigger flowers) or a fondant decorating tool (the greenish blue one right there) seen in the photo for smaller flowers, pull the fondant outward to make frills that will act as mini petals. Leave a tiny space in between one after the other.

Step 5:  Paint the petals with a Gold Sheen Airbrush coloring (Americolor Brand) using a nylon paintbrush. Do not use an airbrush for this because you will surely waste a lot of it and probably spray more than it can hold and won’t be able to dry fast. Also, it will be very messy to roll into a flower.



 Step 6: Roll into a flower! Tadaaaaa!!!


Step  7: Let it dry and harden.
Tip: Let it harden overnight (a few nights will also do) in an air conditioned room. Do not open the windows in the morning once you have turned off the AC.. Just let the temperature get warmer by itself. Once it is in room temp (about 30 minutes to be sure), take it out and repaint it with the Gold sheen again.
In cold/rainy weather there is a lot of moisture in the air that will surely soften/moisten your fondant. For best results, Once you have made these flowers, keep them in a closed room in the morning and in an airconditioned room during the night. This can also be done with the finished cake/cupcakes.
In hot weather, fondant tends to dry, harden and become brittle easily. No problem with the drying/hardening stage. It is just a pain when it comes to the molding/sculpting process. Being quick saves you from a lot of microwaving. With marshmallow fondant cakes, this is actually the best weather for it. No need to worry about the storage. The fondant acts as a protective layer to the cake. It will keep it moist and still at best quality even up to 4 days. Since majority of it is made out of sugar, harmful bacteria cannot grow in it.


Here are the bigger ones I made before...
(This is also the second fondant cake I made around 4 years ago)


0 comments :

My Thirty Peso Heaven

3:01:00 PM Larisse Espinueva 0 Comments



In the long sidewalks of Orchard Road, Singapore, you will be able to see the vendors who have pieces of heaven in their carts. Don’t let them get away. Priced at only one Singaporean dollar (more or less 30 bucks here)! I got the Macadami Nut flavor…A.k.a. The best frozen street food dessert ever. 

0 comments :

Got Lucky on Lucky Peach Magazine

2:53:00 PM Larisse Espinueva 0 Comments


I was browsing in this mini bookstore/souvenir shop inside the Singapore Airport while we were waiting for our flight back to Manila last November 2011. I had my last 20 Singaporean dollar bill and I just couldn’t decide on what to spend it on. I didn’t want to keep it as a souvenir in my wallet because I find it pointless now that I am older and wiser. Although, as a kid, I was fond of keeping these coins and bills of different currencies that were left unspent. I regret not spending them before and until now they are slowly decaying inside my old and faded disneyland and hello kitty wallets.
I found a couple of food and wine magazines that looked interesting but I could not decide on which one to get. I saw this artsy-fartsy culinary magazine, Lucky Peach, a quarterly journal on food and writing. Just from the cover itself, it had features on Ferran Adria, Anthony Bourdain, the Arnold Palmer Cake, etc. I fell in love once I flipped through the pages. I saw really cool DOODLES, exceptional layout, amazing food photos, and guess what else… KICK ASS STICKERS!!! Only for 15.90 Singaporean dollars! Around 500 Philippine pesos.. yeah, quite expensive for a magazine. Still, I got lucky on this one ’cause the one I found in National Bookstore costs a lot more or just a bit more maybe? Forgive me for being forgetful.









0 comments :